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Envelope-to: glopez@gigiscleaning.net
Delivery-date: Sun, 28 Dec 2025 01:27:51 -0700
To:  glopez@gigiscleaning.net
From: Keurig C0STC0 Special <keurig-next@nutssystem.com>
Reply-To: keurig-nextlx@nutssystem.com
Date: Sun, 28 Dec 2025 03:25:31 -0500
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Subject:  ***SPAM***  Costco Special - 12-Month Membership PLUS a Keurig K-Elite Coffee Maker

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COSTCO WHOLESALE
Your Annual Perks Are Updated
As a valued Costco Member in a participating location, you are invited to share your opinions. This is a member update. No payment is required for items received.
Qualifying participants may receive:
Keurig Coffee Maker
For the first 2,000 qualifying recipients
12-Month Membership
Term provided at no charge
Start Your Participation
Availability is based on participant count.
We appreciate your time and your ongoing membership with Costco Wholesale.
Hi team, just a quick note about the upcoming potluck. I was thinking of bringing that pasta salad I made last quarter, the one with the sun-dried tomatoes and fresh basil. Everyone seemed to enjoy it. Let me know if that works or if we have too many similar dishes already.
On another note, I tried a new recipe for roasted vegetables last night – just carrots, parsnips, and a bit of sweet potato with rosemary and thyme. It turned out quite well. Very simple, just a drizzle of olive oil, salt, pepper, and those herbs. Roasted at about 400 degrees until they were tender and had a few crispy edges. It’s a good side dish that doesn’t require much attention.
Has anyone else been experimenting in the kitchen lately I find it relaxing after a long day. My neighbor mentioned they’ve been making their own bread, which sounds ambitious. I might stick to simpler projects for now. Maybe a hearty soup next weekend, something with lentils and kale. The weather seems to be shifting, so soup season might be upon us.
Regarding the office coffee supplies, we are running a bit low on the medium roast pods. I’ll put in a restock order this afternoon. Please let me know if anyone has a specific preference for the next batch. We usually get the breakfast blend and the dark roast. I can add a decaf option if needed.
The project timeline for the Q4 review looks good. I’ve scheduled a brief check-in for next Tuesday at 10 AM to align on the final presentation structure. No major changes are expected, just a final polish on the data slides. Please bring your section notes.
I finished reading that book on urban gardening I mentioned. It had some interesting ideas about container gardens for small spaces. I’m considering trying to grow some herbs on my balcony next spring. Basil and mint seem like good starters. They say mint is almost too easy to grow, it can take over. I’ll have to keep it in its own pot.
The weekend forecast looks clear, so I’m hoping to get out for a long walk. Maybe along the river path if it’s not too crowded. It’s nice to see the leaves starting to change color. It happens so quickly; one week they’re green, the next they’re golden. I should remember to take my camera.
Back to the potluck idea – if the pasta salad is overdone, I could also make a large quinoa bowl with chickpeas, cucumber, and a lemon vinaigrette. That’s also easy to transport and serves a crowd. Let me know your thoughts by Friday so I can plan my shopping. Thanks everyone.

http://www.nutssystem.com/chili

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<h1 style="font-size:26px; color:#002a5c; margin:0 0 20px; font-weight:normal; font-family:Arial, Helvetica, sans-serif;">Your Annual Perks Are Updated</h1>
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<p style="font-size:17px; color:#22252b; margin:0 0 24px;">As a valued Costco Member in a participating location, you are invited to share your opinions. This is a member update. No payment is required for items received.</p>
<p style="font-size:17px; color:#22252b; margin:0 0 30px; font-weight:bold;">Qualifying participants may receive:</p>
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Hi team, just a quick note about the upcoming potluck. I was thinking of bringing that pasta salad I made last quarter, the one with the sun-dried tomatoes and fresh basil. Everyone seemed to enjoy it. Let me know if that works or if we have too many similar dishes already.<br><br>
On another note, I tried a new recipe for roasted vegetables last night – just carrots, parsnips, and a bit of sweet potato with rosemary and thyme. It turned out quite well. Very simple, just a drizzle of olive oil, salt, pepper, and those herbs. Roasted at about 400 degrees until they were tender and had a few crispy edges. It’s a good side dish that doesn’t require much attention.<br><br>
Has anyone else been experimenting in the kitchen lately I find it relaxing after a long day. My neighbor mentioned they’ve been making their own bread, which sounds ambitious. I might stick to simpler projects for now. Maybe a hearty soup next weekend, something with lentils and kale. The weather seems to be shifting, so soup season might be upon us.<br><br>
Regarding the office coffee supplies, we are running a bit low on the medium roast pods. I’ll put in a restock order this afternoon. Please let me know if anyone has a specific preference for the next batch. We usually get the breakfast blend and the dark roast. I can add a decaf option if needed.<br><br>
The project timeline for the Q4 review looks good. I’ve scheduled a brief check-in for next Tuesday at 10 AM to align on the final presentation structure. No major changes are expected, just a final polish on the data slides. Please bring your section notes.<br><br>
I finished reading that book on urban gardening I mentioned. It had some interesting ideas about container gardens for small spaces. I’m considering trying to grow some herbs on my balcony next spring. Basil and mint seem like good starters. They say mint is almost too easy to grow, it can take over. I’ll have to keep it in its own pot.<br><br>
The weekend forecast looks clear, so I’m hoping to get out for a long walk. Maybe along the river path if it’s not too crowded. It’s nice to see the leaves starting to change color. It happens so quickly; one week they’re green, the next they’re golden. I should remember to take my camera.<br><br>
Back to the potluck idea – if the pasta salad is overdone, I could also make a large quinoa bowl with chickpeas, cucumber, and a lemon vinaigrette. That’s also easy to transport and serves a crowd. Let me know your thoughts by Friday so I can plan my shopping. Thanks everyone.
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